Should You Say “I Love You” with Dark Chocolate This Year?
The dark chocolate many dietitians and nutrition experts once praised for being loaded with flavonoids now is being reevaluated. Some experts question this treat due to the high levels of cadmium and lead found in many dark chocolate products.
Let’s set the record straight and look at the facts behind dark chocolate, a candy often seen as “good for you.”
The Research on Chocolate is Ongoing, But Not New
The evidence showing the detriments that can come with dark chocolate didn’t just happen. The heavy metal content of these products has always been present; it just took time for experts to more closely study them.
Dark chocolate still has plenty of flavonoids. These powerful antioxidants can fight inflammation and plaque buildup in blood vessels. They work by stopping oxidative damage. Dark chocolate, along with wine, many fruits and a wide range of vegetables, still stand strongly as good flavonoid source.
The metals found therein can be troublesome.
What Else is in My Dark Chocolate?
Cadmium and lead are both natural elements, and they’re considered heavy metals. Human activities such as mining, manufacturing, transportation and agriculture increase their presence in the air, soil and water.
You can’t eliminate exposure to these heavy metals – or keep them from your diet – even if you cut out dark chocolate entirely. There’s no “safe” level for lead, but the Food and Drug Administration does recommend certain levels. No major consumer brands of dark chocolate exceed the agency’s recommended maximums.
Heavy metals pose the biggest risks to young children and pregnant women. Chemically, they can impact brain development. So those groups should consider dark chocolate more than others.
Good Stuff – and Bad – In Raw Chocolate
Chocolate, in its rawest form, comes from the beans of the cacao plant. The beans are processed to make cocoa, that powder you might use for your from-scratch chocolate cake. Cocoa powder has the highest level of flavonoids, but also the highest level of lead and cadmium, too. While more processing of a food is often a problem, it can lessen heavy metals. But cocoa products processed that far also have less flavonoids.
So how do you navigate this maze of chocolatey goodness? It’s simple: keep moderation in mind. If you prefer the taste of dark chocolate, stick with it, but stick to a serving per day or less. Buy reputable products from respected makers. They’re more likely to responsibly test and source their products. If you’re not certain, you can use online resources, such as those provided by the As You Sow organization. They have the facts on cadmium and lead levels of countless chocolate goodies.
In the end, moderation is best, and yes, you can enjoy some chocolate – just don’t overdo it.
Learn more about your health and what you eat.
